Vegan Piña Colada Cheesecake Bars

🥘 Ingredients

• vegan gingersnap cookies 5 oz
• unsweetened shredded coconut ½ cup
• macadamia nuts ½ cup
• sea salt 1 pinch
• refined coconut oil 4 tbsp
• pure maple syrup ½ tbsp
• raw cashews 1 ½ cup
• refrigerated coconut cream ¾ cup
• vegan cream cheese 8 oz
• refined coconut oil 2 tbsp
• freshly squeezed lemon juice 3 tbsp
• organic cane sugar 6 tbsp
• arrowroot powder or cornstarch 2 tbsp
• fine sea salt ¼ tsp
• medium orange 1
• pure vanilla extract 2 tsp
• Malibu coconut rum or other coconut rum 2-4 tbsp
• crushed pineapple or freshly crushed pineapple 1
• small fresh pineapple 1
• Coconut flakes

1. 1

   For the crust: vegan gingersnap cookies , unsweetened shredded coconut , macadamia nuts , sea salt , refined coconut oil , pure maple syrup . For the cheesecake filling: raw cashews , refrigerated coconut cream , vegan cream cheese , refined coconut oil , freshly squeezed lemon juice , organic cane sugar , arrowroot powder or cornstarch , fine sea salt , medium orange , pure vanilla extract , Malibu coconut rum or other coconut rum , crushed pineapple or freshly crushed pineapple . For the topping: small fresh pineapple , Coconut flakes .

Preparation

1. 1

   Make sure you’ve refrigerated your canned coconut milk or canned coconut cream for 24 hours so that it is solidified.
2. 2

   Soak your cashews in cold water for 8 hours . Drain the cashews and rinse.
3. 3

   Set a rack on the bottom rack of the oven. Line an 8x8-inch (20x20 cm) or 9x9-inch (23x23 cm) square pan with parchment paper.

Make the crust

1. 1

   In a food processor, blend the gingersnaps and macadamia nuts until they are finely ground. Then add the coconut flakes, salt, and melted coconut oil. Blend until the crust comes together and can be pressed between your fingers. If the mixture is not sticky enough, add a splash more of coconut oil (or maple syrup, if you’d like more sweetness).
2. 2

   Preheat the oven to 350°F / 175°C and wipe out the food processor bowl.
3. 3

   Press the crust into the bottom of the lined baking pan and press it down evenly on the bottom of the pan (I use a flat-bottomed measuring cup to get the crust even). Refrigerate for 30 minutes to set while you make the filling
4. 4

   Add the soaked and drained cashews and coconut cream to the food processor. Blend until the mixture resembles ricotta cheese. Add the cream cheese, coconut oil, lemon juice, sugar, arrowroot powder, and salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
5. 5

   Add the orange zest, vanilla, rum (if using), and 1/4 cup of the reserved pineapple juice. Blend briefly to incorporate. Remove the food processor blade and gently fold in the crushed pineapple with a spoon or spatula.
6. 6

   Pour the cheesecake batter on top of the refrigerated crust and smooth out the top with a silicone spatula.  NOTE: if using an 8x8-inch (20 x 20 cm) pan, you will likely have a bit of extra batter leftover.

Make the cheesecake

1. 1

   Bake in the oven for 35-45 minutes , or until the edges look very slightly dry and the center appears just a little jiggly but not wiggly. Mine took exactly 40 minutes.
2. 2

   Let the bars rest for 15 minutes at room temperature, then transfer the pan to the refrigerator. Refrigerate until completely chilled, at least 4 hours or overnight.
3. 3

   Before serving, top with fresh diced pineapple and toasted coconut flakes. Slice into bars. Store leftovers in the fridge.